Wild sesame leaves (mlenda)

Sesamum angolense

leaf · vegetable

Leaves gathered, wilted and cooked with beans, peas, groundnuts or amaranth: a very slimy vegetable, sometimes sold on local markets.

Origin

Central, East and southern Africa

Season (United States)

all year round

Preparation

The leaves are left to wilt for a few hours, then cooked for ten to fifteen minutes with beans, peanuts or other greens, into a slippery sauce; they are eaten cooked.

Molecules

Mucilages · Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

In Malawi it is eaten with bran porridge; women are very fond of it.